The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1887-08-12
MAKING BUTTER IN SUMNER.

Milk does not become unmanageable
II the temperature of the room does
not rise above 60 degrees in the middle
of the day. 1t must be borne in mind
always that this question of temper.
AZURE, closely followed by those of
cleanliness, watchfulness and industry,
IS OF very considerable Importance in
dairy. No dairy equipment is complete
without a thermometer. The colder
the room, especially in summer. the
faster the cream will rise and the more
thoroughly. This is the result of natural
laws. Water, OF which milk is chiefly
composed, shrinks sooner than fat does
under the influence of cold, as also it ex-
pands quicker under the influence of
heat. This is because it is better con-
ductor of both cold and heat than fat is.
And the result OF milk being placed in
an atmosphere much colder than it is
itself at the time, or in much colder
water, is seen in the comparatively
rapid ascent of the cream. This is
simply because fat, being slower con-
ductor of cold than water is, retains its
buoyancy all the longer, and so rises to
the surface quicker in falling tenn
perature of the milk than it does in q
stationary one. And it rises all the
quicker, within limits, the more rapidly
the milk is cooled. This, indeed, is well
observed in the Swartz and Coonley
systems of milk setting-the former
operating i'll ice water and the latter in
current of cold water, and both of
them IN troughs or boxes containing the
water in which the cans of milk are
placed.
| Some persons attach Importance to
the heating of milk to $50 degrees or so
soon after it is taken from the COW.
lntelligently pursued, this practice is a
sound one. In the first place, heating
will expel the animal odor-the " cowy"
snell-from the milk it will, for the
time being, checkmate the action of
fermentive germs that milk may
naturally contain Or that it may have
absorbed from the air, and it will tend
to the dissipation of the peculiar flavor
which some kinds of food-turnips. for
lnstance--impart to the milk that is
produced by their aid. But it must be
remembered that milk at such high
temperature is all the more liable to 90
sour from the formation of Tactic acid,
so that, especially in warm weather,
and unless it can be placed in cold
room, it should be at once cooled down
to 20 degrees or SO, after which the
cooling may be allowed to proceed more
leisurely during the time the cream is
rising. During the rapid cooling from
the high temperature the milk should
be stirred, or an albuminous skin will
form on the surface, and this is objec-
tionable. Milk heated and cooled in
this way will remain sweet longer than
when cooling from its natural temper
allure only, and the cream will rise the
quicker. The heating is said to enlarge
the cream globules by coalescence, and
the larger the globules the sooner they
rlse--a fact which has been microscopic
ally ascertained in milk whose globules
vary in size, which, indeed, is the case
in all qualities of milk.
We think the writer is at fault here
in his understanding of the effects OF
heat on the milk globules. Our under
standing is that the heat sub-divides the
Iglobules, making them smaller and in.
creasing their number.--E. Hoard's
| Ddigynla3o.